Taco Twist

October 4 is National Taco Day in the U.S. Our favorite dish is so famous that some countries have adopted it as their own, while others have given it a local twist. Some countries even stuff them with pretty exotic ingredients. But hey, that doesn’t make them any less delicious. Are you ready to dive into this taco adventure? 

A Chinese taqueria? Tacos with a Beijing Twist 

El Auténtico Pato Manila 

For the past 10 years, there have been two spots in Mexico City (one in La Condesa and another in Polanquito) dedicated to serving the best tacos fused with Asian flavors, so you cannot miss this spot next time you’re in the city. These tacos are a must-try in the local food scene.

Welcome to El Auténtico Pato Manila. Here, you’ll find exquisite tacos made with hand-pressed flour tortillas stuffed with Peking-style duck, fresh cucumber, hoisin, smoked oyster sauces, and fresh scallions.

The history behind the preparation of Peking duck is fascinating. It’s one of the most iconic dishes in Chinese cuisine, with a history that goes back more than 600 years. It was once part of the imperial court’s menu, symbolizing luxury and hospitality. Back then, this dish was only prepared for royalty.

Once the Peking duck is selected—known for its thick skin, which is perfect for achieving the crispy texture typical of this dish—it’s cleaned and briefly soft-boiled before being dipped in ice water to tighten the skin.

Then, the duck is rubbed with salt, pepper, sugar, soy sauce, and rice wine to enhance the flavor. After that, the duck is hung for 24 hours until the skin is completely dry, so it becomes crispy when cooked. As for the cooking, the duck is roasted in a wood fired oven and then hung again so the fat can drain off, leaving a juicy meat and a crispy skin. The duck is commonly served in thin slices. You’ll notice how the skin gently separates from the meat.

Among other specialties at El Auténtico Pato Manila, you’ll find Manila Tacos, which are made with hand-pressed Oaxacan corn tortillas, stuffed with duck shredded in carnitas style, black beans, and fresh epazote (a Latin American herb).

Yamato, the Taco Master from Japan

Tacos 3hermanos 

The tacos from 3hermanos are authentic Mexican street tacos made with Mexican ingredients and techniques. But here’s the twist, they are prepared by a Japanese taco master right in the heart of Tokyo.

In fact, Furuya Yamato handcrafts 3,000 tortillas for an event because he’s convinced that his purpose in life is to connect with others. And the best way to do that is by making street tacos and sharing them with people.

You might expect these tacos to have a Japanese twist, but nope—Yamato serves the most authentic and delicious tacos.

In 2011, Yamato traveled to Mexico City. He still fondly remembers the first taco he ever tried, a suadero taco. He says the flavors were so deep that he almost cried.

Yamato quickly learned how to prepare a wide variety of Mexican dishes and returned to his native Japan after seven years. Unable to find authentic Mexican flavors and ingredients, he decided to recreate them himself, drawing inspiration from those unforgettable suadero tacos.

No matter the import cost, Yamato brings ingredients directly from Mexico, except for tortillas, which he makes by hand.

Since the pandemic, Yamato has been on a mission to spread Mexican food and culture in Japan through his taco truck. He walks the streets of Tokyo to the beat of reggaeton. His menu includes suadero tacos, steak and cheese tacos, chicken and chorizo tacos, and carnitas—all cooked on a comal bola that he brought directly from Mexico.

As of today, Yamato serves the best tacos at a fixed taqueria by the shores of Lake Yamanaka.

Slimy yet satisfying

You’ve probably tried tacos al pastor or suadero, but have you ever heard of bull’s testicles tacos, tripe tacos, eyeball tacos, or even tacos stuffed with ant eggs, sacs, maguey worms, or cow’s brains? 

When you dive deeper into Mexico City’s street food scene, you’ll find almost everything you can imagine within the comforting folds of a taco. But it doesn’t get much stranger than eyeballs. They are usually from a cow and are surprisingly sweet and non-squeaky. You’ll find them sliced and resembling many other cuts of meat, but their distinct taste marks them out as something unique.

On the other hand, maguey worms or chinicuiles are found on the maguey plant, and you may sometimes see them rolling around at the bottom of a mezcal bottle. Cultures across the world eat worms in their many forms, and Mexicans are no different. Chinicuiles are usually fried and eaten as a crunchy snack. Like many bugs, they’re super-high in protein and often washed down with mezcal or even tequila. 

Now, let’s talk about bull testicles tacos, also known as criadillas. You’ll likely find them fried, chopped, and served in a tortilla with vegetables, salad, and a good squeeze of lime. Their taste is reminiscent of a street hot dog!

Finally, cow’s brains tacos, or tacos de sesos. These tacos take “brain food” to a whole new level. In reality, brains are treated like any other meat or entrails: they are flavored, fried, and stuffed in a taco. It feels like eating creamy meat. If you consider yourself a foodie, it’s worth a try. 

The globalization of tacos has led to surprising versions that combine local traditions with unexpected ingredients, showing how tacos may be reinvented without losing their unique touch. So, in all its forms and twists, the taco remains a symbol of Mexican culture and an endless source of culinary creativity.